risotto with asparagus

Ingredients:

4 cups chicken broth

1/2 cup finely chopped onion

3 T butter (divided)

1 1/2 cups Arborio rice

1/3 cup dry white wine

1/2 cup freshly grated parmesan cheese

1 bunch thin asparagus

White truffle oil- to drizzle

Directions:

Trim asparagus then cut into one-inch pieces. Place in a microwave safe bowl with ½ inch water. Cover and microwave on high for two minutes until just tender. Drain. Refresh in an ice bath. Drin well and set aside.

Bring the broth to a simmer. Heat 2 T butter in a medium stock pot over medium heat. Add the onion and sauté until translucent. Add the Arborio rice, stir until coated. Add the white wine and stir until evaporated.

Add ½ cupfuls of simmering broth, stirring frequently until evaporated (make sure the rice does not dry out completely and stick to the bottom of the pan.)

Continue stirring in ½ cupfuls of broth until al dente, the risotto should have a creamy exterior and a slightly firm interior. (Can be made ahead of time- see note below.)

Re-warm the asparagus on 50% power for one minute.

Stir in the finely grated parmesan cheese. Lightly fold in the asparagus with 1 tablespoon butter. Check for seasoning.

Spoon onto plates and drizzle with white truffle oil.

Serves 4

Note-

Half way through stirring in ½ cupfuls of simmering broth (when the exterior of the grains of rice are slightly tender but the interior still firm) spoon the risotto onto a cool heavy rimmed baking sheet. Let cool completely, cover with plastic wrap and refrigerate. (This can be done hours ahead of time). Right before serving melt a tablespoon of butter in a clean stock pot, add the risotto, stir to coat and continue with the ½ cupfuls of steaming broth until al dente. Continue as listed above.